Nouriri

Diet Type: Vegetarian

  • Mediterranean Chickpea Bowl

    Mediterranean Chickpea Bowl

    A vibrant grain bowl loaded with roasted chickpeas, cucumber, cherry tomatoes, red onion, kalamata olives, and a creamy lemon-tahini dressing over fluffy couscous. Ready in 25 minutes and endlessly customizable.

    Instructions

    1. Drain and pat dry one can of chickpeas. Toss with olive oil, smoked paprika, cumin, and salt.
    2. Roast at 400°F (200°C) for 20 minutes until crispy.
    3. Cook couscous according to package directions.
    4. Dice cucumber, halve cherry tomatoes, thinly slice red onion.
    5. Whisk tahini, lemon juice, garlic, water, and salt for the dressing.
    6. Assemble bowls: couscous base, roasted chickpeas, vegetables, olives, crumbled feta, drizzle of dressing.
  • Creamy Tomato Basil Soup

    Creamy Tomato Basil Soup

    A comforting, velvety tomato soup made from canned San Marzano tomatoes, fresh basil, and a touch of cream. Pairs beautifully with crusty bread or a grilled cheese sandwich.

    Instructions

    1. Sauté diced onion and garlic in olive oil until softened.
    2. Add two cans of San Marzano tomatoes, vegetable broth, and a pinch of sugar.
    3. Simmer 20 minutes. Add a large handful of fresh basil.
    4. Blend until smooth with an immersion blender.
    5. Stir in heavy cream (or coconut cream for dairy-free). Season to taste.
  • Greek Quinoa Salad

    Greek Quinoa Salad

    A hearty grain salad with fluffy quinoa, crunchy cucumbers, juicy tomatoes, kalamata olives, red onion, and feta — all dressed in a bright red wine vinaigrette. Great for meal prep.

    Instructions

    1. Cook quinoa and let cool completely.
    2. Dice cucumber, halve grape tomatoes, thinly slice red onion, halve olives.
    3. Whisk red wine vinegar, olive oil, dried oregano, garlic, salt, and pepper.
    4. Toss quinoa with vegetables, dressing, and crumbled feta.
    5. Refrigerate 30 minutes to let flavors meld. Serves well cold for 3-4 days.
  • One-Pot Pasta Primavera

    One-Pot Pasta Primavera

    Everything cooks in a single pot — penne, seasonal vegetables (zucchini, bell peppers, cherry tomatoes, spinach), garlic, and a light olive oil–parmesan sauce. Dinner and cleanup in under 25 minutes.

    Instructions

    1. Add penne, sliced zucchini, diced bell pepper, halved cherry tomatoes, minced garlic, olive oil, salt, pepper, and water/broth to a large pot.
    2. Bring to a boil, then reduce to a vigorous simmer. Cook 10-12 minutes, stirring occasionally, until pasta is al dente and liquid is mostly absorbed.
    3. Stir in fresh spinach until wilted.
    4. Remove from heat, stir in grated parmesan and a squeeze of lemon.
    5. Serve immediately with extra parmesan and fresh basil.